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Old 07-31-2007, 02:16 PM   #11
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Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
I have cooked pork loin on cedar plank and think you get better results from flatter foods. Another time we cooked a pork loin on a plank I took and extra pland and cut it into large spikes and ran them through the meat. This gave a really nice flavor throughout. I had posted pictures of this some time ago on this forum but do not know how to tell you how to find them.

Good luck,

Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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Old 08-23-2007, 10:12 PM   #12
Join Date: Aug 2007
Posts: 59
Originally Posted by Andy M. View Post
I'm not trying to be nasty here. But much of what you did was different from the recipe.

You soaked the plank for 2 1/2 hours while the recipe calls for 4 to 24 hours.

You cooked over indirect heat while the recipe called for direct heat.

You ran out of gas and had to move to the oven. That had to be heated up and all the while the oven was heating, the roast was cooling.

If you really want to get into cooking on a cedar plank, pick a recipe and follow it. Then decide if and how you want to modify the recipe.

Weber recipes are usually pretty accurate for their grills.
I have to completely agree with you on this one bud..

I own a Weber gas grill and cook with cedar planks ALL the time on it.. using DIRECT medium heat... (do salmon).. turns out perfectly.. :)

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Old 09-23-2007, 03:03 PM   #13
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Join Date: Sep 2007
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I picked up a set of oak barrel staves for grilling at a local winery, and found the taste of the smoked oak to be great!

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